• Combine 1 cup of water and citric acid until dissolved. In another bowl, combine remaining 1/4 cup of water with rennet until dissolved.

• Warm milk by heating on stovetop. Stir in the citric acid mixture and warm to 90 degrees, stirring gently.

• Remove pot from heat. Gently mix in rennet mixture and stir for about 30 seconds. Cover pot and let stand for 5 minutes or until milk sets— it may take an extra 5 minutes or so if the mixture is really watery. Once set, cut uniform curds by making several parallel cuts vertically and horizontally to create a grid pattern. Ensure that your knife reaches the bottom of the pan. (If you want to skip this step, we sell cheese curds at Roma’s as well!)

• Return pot to stove and heat over medium to about 105 degrees. Stir slowly, being careful not to break up the curds up too much (curds should clump together).

• Remove from heat and stir gently for 5 minutes. With a slotted spoon, ladle curds into a microwavable bowl, separating curds from whey.

• Microwave curds for 1 minute, then drain the whey. They may be hot, so using rubber gloves, fold curds over themselves a few times. They should look similar to cottage cheese.

Directions: • Add 2 tbsp. EVOO to a skillet and heat over medium-low; then add in chopped sun-dried tomatoes. • Add in the chopped chicken, salt, and red pepper, and cook until the chicken is cooked through (no longer pinkish)— about 5 minutes. • Add in chopped tomatoes and basil as well as the spinach and garlic; heating over medium until spinach is just barely wilted. • Remove from heat; taste and season as needed. • Cook pasta according to package instructions (until al dente) and drain. Add pasta into skillet and mix into chicken and veggies over low. • Drizzle in a little oil from the sun-dried tomatoes and serve!

If you’re like us, you love football. So how can we combine forces to ensure that your Super Bowl Party is, well, super? We’ll tell you.

Don’t wait until last minute. This seems like a no-brainer, but it’s incredible how we completely forget the stress of executing our Super Bowl spreads. Start the house prep and place your catering order at least 72-hours (3 days) in advance (that’s by 6pm tomorrow!).

Delegate. Don’t feel obligated to carry the team. Have guests bring items, out-source some of your appetizers— remember there’s no team in “i.”

Free up space. Clear out space in your dishwasher and refrigerator and empty trash/recycling containers before guests arrive (in other words, make it easy for them to clean up after themselves).

Use what nature gave you. If you run out of cold storage space, think outside the house and store your insulated beverage coolers outside!

Contain the rest. Have a stack of to-go containers ready for leftovers and clean up.

Warning: once you’ve enjoyed chickpeas this way, you may crave them all the time.

Chickpeas are an excellent source of protein and for usually less than $1 per can, they are also an economical addition to any meal. So, how do you transform canned chickpeas into restaurant-worthy side dish? Read below.

When it comes to winter dining, for many of us, the rich, savory appeal of comfort foods is where it’s at. But what about being healthy? We can’t write off a whole season to eating what calls us… can we? Well, within reason. Although, this recipe won’t make your nutritionist proud, this is a slightly healthier version of well known potato dish we just can’t get enough of— gnocchi. Save room for dinner, because you’re making Sweet Potato Gnocchi with Sage & Brown Butter tonight!

Ingredients:

2 lbs of sweet potatoes

2 cups of 00 (Double Zero) Flour

1 egg

½ stick butter (room temperature, cut into small pieces)

2 oz of finely grated Parmesan Cheese

24 fresh Sage leaves

Kosher Salt

Grated Black Pepper

Serves 4.

Tools: Ricer

Directions:

Prep your potatoes. Wash, skin, and bring potatoes to a boil. Cook until tender (about 45 minutes). As soon as potatoes can be handled, put through a ricer and let cool. It’s important that you rice the potatoes while they are still hot, otherwise they will get gummy.

Sprinkle 1 ¼ cup of flour & salt (2 tbsp) over riced potatoes and mix in. Create a well and crack egg in middle. Using a wooden spoon, mix in egg. Turn out dough onto floured surface and knead dough until smooth, for about 2 minutes.

Divide dough into eight pieces and roll into 24” long, by 2” wide “ropes”. Cut into ½” pieces and dust with flour. Arrange all pieces in a single layer on a flour-dusted baking sheet.

Bring a large pot of salted water to boil. In batches, cook the gnocchi. You’ll know when they are finished cooking when they rise the surface. Remove with slotted spoon.

Heat large skillet to medium. Add butter, sage, & pepper. Once butter is melted, place the gnocchi in skillet and cover it in the butter sauce. Turn off pan. Grate fresh Parmesan on top of the gnocchi and let melt.